How do you control quality during concentrate production?

Quality is controlled through a five-stage QC process, from raw material intake to final release, covering identity, taste, stability and compliance.

QC Stages

1. Raw material inspection: monk fruit origin, appearance and moisture checked on intake.
2. Process control: extraction and concentration parameters monitored to protect taste, texture and mouthfeel.
3. Finished liquid testing: Brix, Mogroside V, identity (“comply to standard”), taste (no off-note) and solution colour.
4. Compliance testing: solvent residue (ICH Q3C), heavy metals, pesticide residues and microbiology (food/cosmetics grade).
5. Stability and release: acid value, peroxide value and storage stability verified; final COA issued.

Traceability

• Batch records retained for 5 years; every drum/carton carries the batch number.
• Retained samples kept 24 months for verification.

Audits

Audits are conducted regularly and third-party or customer audits are welcome on site.

Request our audit schedule and QC documentation for review within 48 hours.

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This article was published on 2026-09-02, and last updated on 2026-09-02. The article will be continuously updated.